本課程期許透過供應鏈管理的整體概論延伸至食品存貨管理，教授存貨管理之技術與方法、倉儲管理的應用、供應鏈中的存貨管理與扮演角色等，並以食品該特殊產品為例，強化短生命週期產品的存貨管理應用與方式，並帶領學生閱讀食品存貨管理論文，實際具備日後研究食品存貨管理相關之能量。

This course hopes to extend the overall introduction to supply chain management to food inventory management, teaching the technology and methods of inventory management, the application of warehouse management, inventory management and roles in the supply chain, etc., and taking food as a special product as an example to strengthen the application and methods of inventory management of short-life cycle products, and lead students to read food inventory management papers, so as to actually have the energy to study food inventory management in the future.

原文書：
1.Designing and Managing the Supply Chain: Concepts, Strategies, and Case Studies,3/E, David Simchi-Levi,Philip Kaminsky,Edith Simchi-Levi, Wendy Bishop
2. Essentials of Inventory Management, Max Muller
3. Warehouse Management: A Complete Guide to Improving Efficiency and Minimizing Costs in the Modern Warehouse, Gwynne Richards
4.Inventory Control and Management, 2nd Edition, Donald Waters

中文書：
1. 供應鏈設計與管理 全新臺灣案例版(3版)，何應欽/編譯，華泰文化

Original document:
1.Designing and Managing the Supply Chain: Concepts, Strategies, and Case Studies,3/E, David Simchi-Levi, Philip Kaminsky, Edith Simchi-Levi, Wendy Bishop
2. Essentials of Inventory Management, Max Muller
3. Warehouse Management: A Complete Guide to Improving Efficiency and Minimizing Costs in the Modern Warehouse, Gwynne Richards
4.Inventory Control and Management, 2nd Edition, Donald Waters

Chinese book:
1. Supply Chain Design and Management New Taiwan Case Edition (3rd Edition), He Yingqin/Compiled by Huatai Culture